August 13, 2008
Slow Cooker Fajitas
Normally I do fajitas on the stove top, but a few weeks ago I decided to try them out in the slow cooker and see how they turned out and I have to say I was very pleased! The meat turned out to be tender and the spices were just right! I'll definitely be doing this again...It's simple, delicious and just perfect for those summer days when you don't want to heat up the house!
What You'll Need:
1 to 1 1/2 pounds of beef or chicken, sliced into thin strips
Extra virgin olive oil
A pinch of sea salt
Freshly ground black pepper
1 tablespoon of chili powder
1 tablespoon of paprika
1/2 teaspoon of cayenne pepper
Note: Most of the pictures are of the beef version, but I've got a couple of chicken examples too for the end.
Slice meat into thin strips and place in a glass bowl:
Mix together spices and then pour over meat. Toss to coat and place the meat in the bowl of your slow cooker:
Cook on high for 2-3 hours until beef is tender.
After the meat is cooked remove it from the slow cooker and serve. Below is how I like to serve them.
First lay meat out in the center of a tortilla:
(Note: I prefer whole wheat.)
Next top the meat with some sautéed peppers and onions:
I like to really sear them and let them get slightly caramelized. It makes them tender and gives such a wonderful flavor.
Next top with a little cheese:
Sometimes I use cheddar, sometimes Colby, sometimes Monterrey Jack, or sometimes a mix of all three. This night I simply used Colby.
At this point you can call it a day and simply wrap it up:
Or you can top it with a little sour cream, avocado and/or guacamole and then wrap it up. You can pair it with some beans or a salad and dinner is ready!
Chicken also works with this method:
You cook it the same way and once the chicken is done through and tender you're ready to go.
I cooked some for Jamison the other day:
I served his with rice since he's not a fan of corn tortillas and he can't eat the flour version.
Notes: You can play around with the spices if you like. I like it a bit spicy, but you can leave out the cayenne all together if that is not your thing.
Posted by Dianne at August 13, 2008 7:21 AM
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Tracked on August 17, 2009 12:14 PM
I love Fajitas! The peppers and onions are my favorite part..............
Posted by: Hannah at August 13, 2008 12:26 PM
This looks great! I love fajitas, so I'll have to try making them this way!
Posted by: Erin at August 13, 2008 7:50 PM
I like to make fajitas with portabella mushrooms too! It makes a nice, hearty vegetarian option.
Hope you enjoy them Erin! :o)
Posted by: Dianne at August 14, 2008 11:07 AM
These look fantastic! What kind of beef do you use for these? Is that a flank steak?
Posted by: Kristen at August 20, 2008 2:20 PM
This was a flank steak. Sometimes I use a skirt steak too, though that may be the same thing, just labeled as something different. :o)
Posted by: Dianne at August 20, 2008 10:59 PM
where does all the juice from the chicken one come from? The picture shows alot of juiciness?
Posted by: lynn Moore at September 18, 2008 12:38 PM
As the meat cooks it lets off its own juices, coupled with the olive oil, and gives you a very tender, juicy result.
Posted by: Dianne at September 18, 2008 12:47 PM